Tag: labcuina

a big girl’s mum had this idea of a sugar free 1st birthday cake ….. she talked to me and I investigated – yesterday they celebrated completely guilt free their family life with a ‪vegan cake by Pranakitchen‬ – carrot loaf inspired by Oh She Glows – want a special birthday cake? order and pick it up at the ‪#‎labcuina‬

So I was baking that cake and one of the coworkers came to the kitchen to say *hello*. I know about his need for refined, processed sugar as he told me how he eats Oreo cookies (bunch wise) plus I see him tasting the sugarfree cookies I bake with organic high quality ingredientes. They do taste different, yes, I am very aware of that and that is right like this. cos what I use for sweetening turns out being a very subtle sweetness, which simply doesn’t reach the radar of numb tastebuds.

So I told him about my client and that she wanted that sugar free cake for her baby. He would say that at least the birthay cake should taste good (what ever taste good means….) A very common idea of making exeptions for special occasions, and those exceptions might cause a unhealthy relation to sugar later in life.

It can get really hard to stop eating it! Here’s why: it’s not just a physiological addiction. If one is addicted to sugar, there’s also an emotional component. One is craving and overindulging in sugar for a reason – you may be eating sugar to care for your emotions, to numb pain, to manage stress, or to care for your emotional, psychological or relational needs. One might link the save happy feeling to that birthday happy sweet cake with loved ones around and create a fiction of that situation with a sugary substitute.

By healing the emotional component of a sugar addiction will give you the ability to say no to sugar. This is a key point that those who focus on the physiological component of sugar addiction can miss.

the other day we had a conversation. We had it before, about a billion times for sure, but than it was super acute – thanksgiving/left overs/ food waste. What to do? what is the solution? I don’t have one, but I am aware that I have to do my best to recycle and save sources where I can. So I dehydrate, I puree, I water, let’s say I experiment.

My path brought me to the organic store in my neighbour hood, veggies are expensive here, I know and I don’t mind, I want them to be as pure as possible as they will enter and nourish my organism plus this local buisness needs to be supported. Yes! So sometimes when I get there and I’m lucky they have a selection of not so super pretty products, means apples or carrots with wrinkles or soft sweet peppers (which actually have reached their zenith of vitamin content at that point!)

That particular morning I found something new, saw it before in the shop, but so far they did not really call my attention, had no idea who they were and what to do with them. Now they where here, sorted out and waiting to be taken home instead of being thrown away, I suppose many of my neighbours don’t know how to use my new favorite vegetable. Anyway i bought one of the boxes full of these ‘roots’? what are they? I had no time to search the web, and a friend coming over for lunch, so my instinct told me to simply boil them.

Here they are. Topinambur. We looked them up. And they taste AMAZING. a mix of potato (look/texture) carrot (flavor) nuts (flavor) and sorry about that fish (texture)

Foto: Lorenzo Melissari

People call them differently – Jerusalem artichoke, Sunchoke (as they belong to the family of sunflowers, Helianthus tuberosus, lat.) what seemed interesting was the diabetic potato, for it’s texture and it’s said that for it’s high content in fibers and low content in carbohydrates, can lower the blood sugar level. I will investigate on that one…

So far I have to delicious ways to prepare them, one path is in the dehydrator and will be serve as RAW chips on thursday in the #labcuina. If you are interested in new flavors come visit me in the lab, versions of topinambur my topic of the week!

I am no master I know nothing….but I am a servant and I no something – I am no master I know something

Sometimes I cook, sometimes I teach yoga, always I learn. Massive thanks to my yoga students for coming to the #labcuina to have lunch in our open kitchen. There is always an exchange, thank you for your interest and your questions, thank you for making me think and rethink, how would I move on without the interest of students.

HAPPY TO SERVE

Sweet potatoe crumble with baked veggies. The crumble was super easy to make, mixed oats with nutritional yeast, for the cheezy flavour, oregano and oil and peacans of course, you could also use walnuts or almonds without any doubt but me, in this case I was looking forward to the pecany crunch in particular. Up to you – as always. Don’t believe in recipes, please.

BTW I’m listening to this right now:

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Fotos by Lorenzo Melissari

what you need for that ginger dessert, perfect on a december afternoon when you don’t have to leave the house and find time to sit still with a mug of tempered hOMemade vanilla almond milk.

1 tablespoon chia seeds

3 tablespoons water

1 cup unsweetened pumpkin puree

1/3 cup coconut oil

3 tablespoons pure maple syrup

1/2 cup coconut sugar

2 tablespoons grated ginger

1 2/3 cups spelt flour

1/2 tablespoon cinnamon

1/2 tablespoon nutmeg

1 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup chopped walnuts

preheat your oven to 180°, meanwhile mix all ingredients and fill the dough into a muffin tray or a cake form. Bake for 20mins (muffins) to 50mins (cake loaf) and let cool down for 15mins before enjoying the outcome with your friends. #PEACE